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Here's a plant most Americans probably haven't eaten - celery root (also known as celeriac). It has crisp pale flesh like parsnip and a strong but not overpowering celery flavor. The traditional French recipe calls for raw egg yolk, which would've turned me off even when I ate eggs, so swapping it for a plant-based remoulade is definitely more my speed. It may seem a little offbeat, but don't knock celery root til you try it!

-In a medium bowl, combine nutritional yeast, flour, arrowroot, kala namak and melted butter with a whisk.-Whisk in the mustard and then begin adding the olive oil 1 t. at a time, whisking vigorously, until the mixture is thick and smooth.-Whisk in the lemon juice until combined and cool in the refrigerator.-Peel celery root.-Using a mandolin or sharp knife, slice thinly (~⅛”).-Julienne the sliced celery root, leaving them ⅛-¼” wide, like little veggie matchsticks.-Toss in a large bowl with the sauce, cover and chill in the refrigerator for roughly 30 min. before serving.-Mince the fresh parsley and garnish each serving with it when plating.